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  • BBQ joints come in all sorts of technicolor glory, from the creaky houses of yore, where you leave smelling like you're wearing SIde of Beef cologne with a sprinkle of sauce for good measure, to the newer, more refined varieties, each with their own specialty, from which they dare not stray. These are not issues for Midwood Smokehouse, which does a variety of items on it's menu very, very well (thankyouverymuch), and they're delighted if you'd like another, come to mention it. And more of the good stuff is the attitude you'd best enter with in this wonderland of juicy cuts. At this sitting, I swooped in after the South Carolina mustard sauce with some brown sugar bacon (natch) on the back end. And if you're after some stand-up brisket, these guys do that pretty well too. They brought some slabs out that would stand up to the stoutest Texan brought up on beef BBQ. In all, they do a brisk biz here and I though I was a shade concerned by the corner strip center space, I needn't be. These guys had all the bases covered (except, oddly, for root beer, which may not mean much to locals but is sometimes a staple of BBQ joints I've hit. The waitress responded to its suggestion like it was a pleasant surprise). In the end, there was so much good stuff going down here that I couldn't tackle all of it. But these are the fun challenges you best savor again and again, like I'm sure I will.
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